Garden Breakfast Bowl

INGREDIENTS: ROASTED SWEET POTATO, COOKED SCRAMBLED EGGS (WHOLE EGGS, NONFAT DRY MILK, SOYBEAN OIL, CORN STARCH, SALT, XANTHAN GUM, CITRIC ACID), ALFREDO SAUCE (MILK [MILK, VITAMIN D3], CREAM CHEESE [PASTEURIZED, CULTURED MILK AND CREAM, SALT, STABILIZERS {GUAR GUM AND CAROB BEAN GUM}], PARMESAN CHEESE [PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES], ROASTED GARLIC, SEA SALT, RICE STARCH, GUM ARABIC POWDER, INULIN, BLACK PEPPER, SPICES, GARLIC POWDER [CONTAINS SULFITES], THYME, BASIL, XANTHAN GUM), COOKED CHICKPEAS (CHICKPEAS, WATER), FIRE GRILLED YELLOW CORN, ROASTED RED BELL PEPPERS, KALE, FETA CHEESE (FETA CHEESE [PASTEURIZED MILK, SALT, CHEESE CULTURES, ENZYMES], POTATO STARCH [TO PREVENT CAKING]).

CONTAINS: EGGS, MILK

Heating Instructions:

Stove-Top Instructions (from refrigerated or frozen):

Remove meal from tray and place in sauté pan over medium heat until meal reaches 165°F. Plate and enjoy!

Microwave Instructions (from refrigerated or frozen):

Peel label from tray; puncture film with a fork to vent. Microwave on high, from refrigerated, 2.5 - 3.5 minutes and until meal reaches internal temperature of 165°F. Increase heating time when microwaving from frozen. Let meal stand 1 minute. Peel film carefully, the meal will be hot. Stir and enjoy!